2023 Vol. 29 No.2 PP 213-216

https://doi.org/10.33451/florafauna.v29i2pp213-216

Influence of various coagulants on quality of paneer prepared from milk (Buffalo and Soy milk) and their blends

Praveen Kumar Singh and *Satyavir Singh¹

Institute of Agricultural Sciences,
Bundelkhand University, JHANSI-284128 (U.P.) INDIA
¹Department of Soil Science and Agricultural Chemistry,
Bundelkhand University, JHANSI-284128 (U.P.), INDIA
*Corresponding Author : E-mail:satyavirsinghsolanki@gmail.com

ABSTRACT

The present study was undertaken with various proportion (0:100, 70:30, 55:45 and 100:0) of buffalo milk and soy milk (grinded soybean) soaking with 0.1 Soda bicarb (9 hours). After draining and washing the soybean cooked at 1200C for 5 minutes, grinding with water followed by filtration were done for preparation of soy milk. Buffalo milk and soy milk after blinding (P₁-0:100,P₂-70:30, P₃-55:45 and P₄-100:00) the heating (80⁰C and 95⁰C) and cooling followed by CaCl2 (2% and 5%),lactic acid (2% and 5%) and citric acid (2% and 5%). Cagulants were used for paneer making. The highest quality paneer production (219.7 g/L) was obtained P4 proportion (100:0) using 2% CaCl₂ as coagulant at 95⁰C temperature followed by (213.0 g/L) using 2% CaCl₂& 5% lactic acid at 80⁰C temperature, (210.5 g/L) using 5% citric acid at 80⁰C & 95⁰C temperature. Lowest (133.0 g/L) production was obtained using 5% CaCl₂ as coagulant at 95⁰C temperature.

KEY WORDS : Buffalo milk, Coagulant, Paneer, Quality Production, Soy milk,